The Mindful Epicurean

I first stumbled upon the concept of a Chaffle, which is essentially a cheese waffle, about a year ago when searching for new keto-friendly, low sugar breakfast ideas.

One thing I have really missed is soft, warm, cheesy bread. There are a lot of keto breads out there, but they don’t always deliver the texture and flavor of traditional breads or have additives that I would prefer to avoid.

When I discovered Chaffles, I figured how can you go wrong with cheese and eggs in the form of a fluffy waffle with crispy edges? The recipe is also gluten free, which is another bonus.

Chaffles are very simple to make, take about 15 minutes from start to finish and the result is a deliciously light and airy waffle of cheesy goodness. You can use whatever cheeses you like or have on hand.

Today, I used extra sharp cheddar, Vermont white cheddar and Parmesan.

Simply combine eggs, cheeses, almond and coconut flour mix (you could use almond flour by itself, but I like combining the two), a bit of baking powder and some spices. I used paprika and everything bagel seasoning.

Pour into your waffle iron (be sure to spray with cooking oil so the Chaffles don’t stick) and cook for about 7 minutes or until most of the steam dissipates from the waffle iron. That’s the best trick to know when your Chaffles are ready.

Serve immediately or keep warm in the oven. I threw an over easy egg on top, but you could also use these as a bread alternative and make a breakfast or lunch sandwich out of them. Actually, now that I think about it, they’d probably be amazing with some leftover St. Patrick’s Day corned beef with a side of Rum Hut Sriracha Slaw!

This recipe makes four waffles, but it is easy to double if you wanted to make more. If you have leftovers, you can store them in an air tight container in the refrigerator and they reheat well in the oven.